• Natalie Rivier

Vegan High Protein Quinoa Lentil Bowl

Updated: Jan 4

Ingredients for sauce:

1/2 cup raw sesame oil

1/2 cup soaked almonds or cashews

3 tbsp. gluten free tamari

3 tbsp. gluten-free tamari

1/4 cup unsweetened peanut butter (or almond butter)

Ingredients for lentils:

1 cup uncooked green lentils, rinsed

1 3/4 cup vegetable broth (or water)

Ingredients for quinoa:

1 cup uncooked quinoa

2 cups water

Additional bowl ingredients:

2 tbsp. olive oil

1 small red onion, chopped

3 cloves garlic, minced

1 red bell pepper, chopped

3 cups spinach or chard

Salt to taste


2 cups of water or food processor mix the first five ingredients (sesame oil, nuts, tamari, maple syrup, and nut butter).  Blend until smooth and set aside. In a medium saucepan bring lentils and broth to a boil.  Reduce heat and simmer for 30 minutes or until lentils are tender. In a separate saucepan bring quinoa and water to a boil.  Reduce heat and simmer for 25 minutes until all liquid is absorbed. Meanwhile, heat olive oil in a pan.  Saute onions, garlic and peppers until tender.  Add spinach or chard and cook until wilted. In bowl combine all ingredients and mix together well.  Serve warm.

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